These Fall-inspired butternut squash black bean tacos will surely hit the spot on a chilly Autumn evening! I love the mix of sweetness from the squash, the spice from the red pepper flake, and the fresh lime juice.
Butternut Squash Black Bean Tacos
- 1 bag pre-cut butternut squash 12 oz
- 6 corn tortillas
- 2 Avocados cubed or sliced
- 1 can black beans drained and rinsed
- 1 C frozen whole kernel corn
- 2 limes
- 1/2 tsp red pepper flakes
- sea salt and pepper to taste
- fresh cilantro
- roasted pumpkin seeds
- sour cream
- Hot sauce
Preheat the oven to 400 degrees.
Toss the butternut squash in olive oil and season with red pepper flakes, sea salt and pepper. Place on cookie tray.
Bake for 30 -40 minutes or until tender.
Let cool slightly and then either use a food processor or a fork to smash the butternut squash.
Heat black beans and corn in a cast iron skillet. Slightly brown the corn.
Heat a separate cast iron skillet to heat corn tortillas
Spread butternut squash onto each tortilla, then layer black beans, corn, cubed or sliced avocado, and a squeeze of lime juice. Add optional toppings as desired and enjoy!
I was gifted these tortillas for review. All opinions are my own. To read my full disclose click here.
The smell of butternut squash baking fills the whole house and I love it! You can of course use a fresh butternut squash instead but this is easier and faster to use a pre-cut bag.
Half way through baking the squash, you can give it a quick stir.
I kept mine simple but topping these tacos with sour cream, pumpkin seeds, or fresh cilantro would be yummy.
Have you ever tried butternut squash tacos?? What is your favorite butternut squash dish? Let me know in the comments !